Any food plans for this weekend? How about some cozy feel-good flatbread? The lovely ladies at RUE daily invited me to whip up something for them and the first thing that came to my mind was a delicious, easy to make flatbread with seasonal toppings. Flatbread is my meal to-go food when I don’t want to spent too much time in the kitchen. Before, I was always intimidated by the resting time of the dough, I felt it takes some much time, but now I would even prepare the dough in the morning, leave it and in the evening just roll it out, add some toppings, 20 min in the oven and done. So hop over to RUE, get the recipe for my Squash Flatbread with Blue Cheese and have a great weekend! Cheers!
3 cups all-purpose flour
1 tsp salt
1 1/2 cup milk
2 tsp active yeast
1 tsp sugar
1/4 butternut squash
4-5 tbsp cream cheese
3 tbsp crumbled blue cheese
2 tbsp pine nuts
3 tbsp diced pancetta
1 sprig rosemary
1 tsp salt
1/2 tsp garlic powder
Pepper to taste
Warm the milk in a saucepan. Remove from heat, and add yeast and sugar. Leave for about 5 minutes while yeast activates.
Place flour and salt in a large bowl. Using the whisk, slowly incorporate the milk. Once dough starts to form, use just your hand to make a smooth dough.
Grease a bowl. Place the dough into the bowl, cover, and let rise for about 1.5 hours (preferably in a warm spot).
Meanwhile, peel the squash and remove seeds. Slice using a mandolin slicer.
Preheat oven to 385˚. Layer baking sheet with parchment paper.
When dough is ready, place on floured surface. Roll it out with a rolling pin and transfer to the baking sheet.
First spread the cream cheese evenly onto the dough, top with the squash, and season with salt and garlic powder.
Next, add blue cheese, pancetta, pine nuts, and rosemary.
Sprinkle with some pepper and place the flat bread in the oven.
Bake for about 25 minutes, or until dough turns golden. Take it out from the oven and enjoy warm or cold. It tastes good both ways!!